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Chicken Caesar Wrap

This wrap has saved me on countless busy days. It's all the flavors of a classic Caesar salad bundled up in a soft tortilla with grilled chicken. The key is getting that dressing-to-lettuce ratio just right so every bite is creamy and crunchy. It's filling enough to keep you satisfied but won't weigh you down.

Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2

By Rachel Kim

Published: February 3, 2026 | Last Updated: February 8, 2026

Chicken Caesar wrap cut in half showing filling

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Wraps:

  • 2 large flour tortillas (10-12 inch)
  • 3 cups romaine lettuce, chopped
  • ½ cup Caesar dressing (store-bought or homemade)
  • ½ cup shaved Parmesan cheese
  • ½ cup croutons, lightly crushed
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Season chicken breasts with garlic powder, salt, and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice into thin strips.
  3. While chicken cools, chop the romaine lettuce into bite-sized pieces.
  4. In a large bowl, toss lettuce with about ¼ cup Caesar dressing and lemon juice until well coated.
  5. Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15 seconds to make them more pliable.
  6. Lay tortillas flat. Divide the dressed lettuce between the two tortillas, placing it in the center.
  7. Top lettuce with sliced chicken, crushed croutons, and Parmesan cheese.
  8. Drizzle remaining Caesar dressing over the filling.
  9. Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half diagonally and serve immediately.

Tips & Variations

Meal prep friendly: Cook chicken ahead and store in the fridge for up to 3 days. Assemble wraps fresh when ready to eat.

Crispy wrap: After rolling, toast the wrap in a panini press or dry skillet for 2 minutes per side.

Make it lighter: Use a whole wheat wrap and Greek yogurt-based Caesar dressing. Skip the croutons or use less cheese.

Rotisserie shortcut: Use pre-cooked rotisserie chicken to save time. You'll need about 1½ cups of shredded chicken.

Extra crunch: Add sliced cucumber, shredded carrots, or red onion for more texture and flavor.

Nutrition Information

Per wrap

Nutrient Amount
Calories 520
Total Fat 24g
Carbohydrates 38g
Protein 38g
Sodium 980mg
Fiber 3g

Frequently Asked Questions

Can I make these wraps ahead of time?

You can prep the chicken and chop the lettuce ahead, but I recommend assembling the wraps right before eating. If you must make them ahead, wrap tightly in plastic wrap and refrigerate for up to 4 hours. The tortilla may get a bit soggy, but they'll still taste good.

What kind of Caesar dressing works best?

Any creamy Caesar dressing works! Store-bought is totally fine. I like Ken's Steakhouse or Cardini's. If making homemade, a thick, creamy version holds up better in wraps than a thin, vinaigrette-style dressing.

How do I keep my wrap from falling apart?

Don't overfill it! Use about 1½ cups of filling total per wrap. Make sure to fold in the sides before rolling from the bottom. Warming the tortilla first makes it more flexible and less likely to tear.

Can I use a different protein?

Absolutely! Grilled shrimp, salmon, turkey, or even chickpeas work great. For a vegetarian version, use crispy baked tofu or extra hard-boiled eggs.